Sample Menu

Starters
- Chef's soup of the day with homemade bread
- Smoked salmon with capers, shallot egg and parsley
- Chicken liver parfait with fig and port chutney and spiced bread crisp
- Seasonal salad with beetroot, walnuts, whipped soft cheese and pickled vegetables
Mains
- Roast topside beef with Yorkshire pudding, roast potatoes, vegetables and gravy
- Pan fried chicken breast with fondant potato, haggis croquette, seasonal greens and tarragon cream sauce
- Northumberland fish cake with seasonal green vegetables and caper butter sauce
- Salt baked celeriac with pak choi, Jerusalem artichokes and wild mushrooms
Desserts
- Sticky toffee pudding with toffee sauce and vanilla ice cream
- Tangy lemon posset with homemade shortbread and berries
- Robert Parker assiette of fresh fruit with lemon sorbet
- Selection of three cheese with chutney, grapes and oatcakes (£5 supplement)